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| Sauces
and Gravies - Fish Sauce |
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Printable Version |
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Ingredients:
1 cup fish stock
4 thyme leaves
1/4 teaspoon each sweet basil, savory
and marjoram
1 teaspoon minced chives
1 teaspoon minced shallots
Few grains nutmeg
2 peppercorns, crushed
Salt and pepper
1 teaspoon butter
1 teaspoon flour
1/2 tablespoon minced chervil
1 tablespoon tarragon vinegar |
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Making: |
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Heat fish stock to
boiling and add thyme leaves, mixed
herbs, chives, shallots, nutmeg salt and
pepper, cover and let stand in warm
place 15 minutes. Strain. Blend butter
and flour, moisten with a little of the
strained stock, and remaining stock and
boil 5 minutes, stirring occasionally.
Remove from heat and add chervil and
tarragon vinegar. |
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Printable Version |
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